Tuesday, April 19, 2011

SWEET DINNER ROLLS

This is an "oldie, but a goodie" recipe for a sweet, buttery, dinner roll for your Easter holiday. This recipe can be made ahead of the holidays, partially baked and then just tossed in the oven, to finish baking, just before the big dinner. They are delicious, easy to make and freeze beautifully.


½ cup warm water
1/3 cup white sugar
1 teaspoon salt
½ cup warm milk
1/3 cup soft butter
1 package of dry yeast (see note)
1 egg (room temperature if possible)
3¾ cups all purpose flour

Heat the water and milk until warm (I use the microwave). Put it into the large bowl of a stand mixer and stir in the sugar and yeast. Let it sit for about 10 minutes (it should get foamy). After 10 minutes, add the salt, butter, egg and 1 cup of flour, mix well.

Continue adding the rest of the flour, ½ cup at a time. Stop your stand mixer every once in a while and scrape down the inside of your bowl and turn the entire dough mixture over (this insures that all of the flour gets mixed in completely and evenly).

Remove the dough from the bowl and spray the bowl with cooking spray. Return the dough to the bowl and spritz the top of the dough (a little) with more cooking spray (so the plastic wrap doesn't stick to the dough). Cover the bowl with plastic wrap and place in the warmest part of your kitchen for an hour to raise. Keep in mind that marble counters are not the warmest place to keep your bowl of dough.

After an hour, or after the dough has doubled in size (whichever comes first), push the air out of the dough with your hands. Roll out 12" "ropes" of dough and tie a knot in the middle, like this:
To complete the "knot", tuck one loose end under the roll and bring the other loose end over the top and tuck it inside of the original knot, place in greased muffin tins. They will look like this:
Spritz the top of the rolls with (just a little) cooking spray and cover with plastic wrap again. Let them raise until they are double in size (35-45 minutes).

If you want to partially bake them (they will be like brown & serve rolls), bake in a preheated 325 oven for 10 minutes. Remove from pans and cool completely (then freeze). When it is time to use them, defrost them for about 15 minutes, then bake in a preheated 375 oven for about 8-10 minutes.

If want to bake them right away (after they have risen in the pans), bake in preheated 350 oven for 12-15 minutes (depending on how hot your oven runs, just keep an eye on them after 12 minutes).


NOTE: I buy bulk yeast, so, when a recipe calls for a package of yeast, I just use a tablespoon (that is a little extra, but works well).

21 comments:

betty r said...

I love sweet rolls and this one reminds me of butterhorns. Looks delicious.

Nancy said...

I love your blog!! You have classic and yummy recipes. Definitely going to make this rolls sometime soon.

Mr. Bill said...

Beautiful presentation!

Nancy said...

Coleen these look delicious! About how many rolls will this make?

Anonymous said...

Coleen, I'm thinking I wanna make these for Easter since they can be made as a brown and serve. I notice you said to freeze...I want to make them Saturday night, take them on a little road trip Sunday. Do you think they still need to be frozen first?

Katy@foodforahungrysoul.blogspot.com

teresa said...

how gorgeous! perfect for easter!

Coleen's Recipes said...

These do not NEED to be frozen, its just a matter of keeping them at their freshest (home made bread doesn't have a long shelf life). As far as how many rolls this makes, well...that depends on how big you make the rolls, but a couple dozen is what I shoot for.

University Exam Result said...

It looks so delicious. really beautiful your Easter. fantastic this post for recipes . awesome this post and i love it .

Cookie baker Lynn said...

What beautiful rolls! I love the shaping of them - they look like Celtic knots.

King Arthur Flour sells a measuring spoon that is equal to a packet of yeast. It's great! No more guesswork.

Leslie said...

These look like the perfect roll! Perfect to Easter or anyother day of the week!!

charlotte mgcc said...

Coleen, bettyr made these and invited us for supper.....i can testify that they were very good.
thanks for sharing the recipe.

Anonymous said...

Hi Coleen,

I don't have a stand mixer all i have is just those hand mixers, i was wondering, is that ok to be use for this bread or can i just do it manualy

Coleen's Recipes said...

To Anonymous: You do not need a stand mixer to make these rolls (or ANY bread recipe), the machines are just a convenience.

Anonymous said...

Thanks a lot coleen, i did try the bread, but i think i may have done something wrong, the bread was tasty, however, it was a bit hard, hard crunch from the outside and nice and soft in the inside, and i did the exact directions on your recipe. :(, but its really good though

Coleen's Recipes said...

To Anonymous: I'm sorry you had trouble with this recipe (it should NOT have been crunchy at all).

Anonymous said...

Hello Coleen, please correct me if im wrong, i dont need to knead the dough?, i dont have stand mixer so i will be doing this manualy do i just need to mix it and no kneading require?

Anonymous said...

oh and also, can i use vegetable shortening instead of butter?

Coleen's Recipes said...

To Anonymous: Yes, you can use shortening, but it won't taste as good. If you don't want to use butter, I suggest you use vegetable oil instead.

Coleen's Recipes said...

To anonymous: You will need to knead the dough by hand for 8 to 10 minutes.

Bree said...

They look amazing and hope to try them this week sometime, maybe tonight! I love your recipes and can't wait to try all of them.

Lisa said...

Those are so pretty. Thanks for showing such a neat technique so I can make good looking rolls like that too.